Coffee cupping, the art of evaluating and appreciating coffee’s complex flavors and aromas, has deep roots in Costa Rica’s rich coffee culture. As one of the world’s premier coffee-producing nations, Costa Rica takes this process seriously, blending tradition with modern techniques.
From Tarrazu to the Central Valley, expert cuppers gather to assess the quality of their country’s prized beans. This ritual not only ensures the excellence of Costa Rican coffee but also showcases the passion and expertise that have made this small Central American nation a giant in the global coffee industry.
When judges traveled to Costa Rica from all over the world to award the Cup of Excellence prize this month, they didn’t just go around the room taking polite sips. Judges used a process called cupping to find the country’s best coffee.
Cupping involves grinding, smelling, brewing and then slurping (yes, slurping) coffee. When done correctly, the slurping pulls the coffee evenly across the tongue. This lets cuppers taste the sweet, sour, bitter and savory flavors. It also lets the cupper get a better sense of the coffee’s aroma.
Glen Arce, a barista at Viva Café in San José’s Barrio California, gave The Tico Times a step-by-step cupping demonstration. Click below to watch the video.
